Spaghetti with Pesto Verde

• 6 oz. baby spinach
• 10 oz. frozen broccoli florets
• 1 clove garlic
• 2 medium zucchini
• 2 medium tomatoes
• 8 oz. whole-grain spaghetti
• 1 c. fresh basil leaves
• 2 tbsp. fresh lemon juice
• 2 tbsp. pine nuts
• salt
• Pepper
• 1/4 c. extra-virgin olive oil
• 1 oz. Parmesan cheese

1. Heat large covered saucepot of salted water to boiling on high.
2. In microwave-safe bowl, combine spinach, broccoli, garlic, and 1 cup water.
3. Cover with vented plastic wrap and microwave on High 3 to 5 minutes or until broccoli is thawed and spinach is tender.
4. Drain; let cool completely.
5. Meanwhile, with vegetable peeler, peel zucchini into wide ribbons.
6. Chop tomatoes.
7. Cook spaghetti as label directs.
8. Place cooled broccoli mixture, basil, lemon juice, pine nuts, and 1/4 teaspoon each salt and black pepper in food processor; pulse until smooth.
9. With processor running, drizzle in oil.
10. Add Parmesan; pulse until well combined.
11. Drain spaghetti well and return to pot; add pesto, zucchini, tomatoes, and 1/4 teaspoon salt; toss well.
12. Serve immediately.

baby spinach, frozen broccoli florets, clove garlic, zucchini, tomatoes, wholegrain spaghetti, fresh basil, lemon juice, pine nuts, salt, pepper, extravirgin olive oil, parmesan cheese

Taken from www.delish.com/recipefinder/spaghetti-pesto-verde-recipe-ghk0912 (may not work)